What You Need:

16 lbs. of plum tomatoes, cubed
3 C of sweet bell pepper, chopped
2 bay leaves
2 tbsp salt
3 garlic cloves
Bottled lemon juice

How to Make It:

Place all the ingredients except the lemon juice into a 6 qt. pot.
Place the pot over medium heat and slowly cook for 1 hour, stirring often.
Remove the bay leaves and press the mixture through a sieve.
Place the mixture back into the pot and cook over medium low heat for 3 hours, stirring often.
Prepare the canning jars and caps according the manufacturer’s directions.
Pour the hot tomato paste into the jars and leave a 1/4 inch headspace.
Add 1/2 tbsp of the lemon juice to each jar and release the air bubbles.
Add more of the tomato mixture if necessary to maintain the correct headspace.
Wipe the rims of the jars and tighten the lids on by hand.
Place in a water bath canner and process for 30 minutes from the point of boiling.
Remove the jars carefully and allow them to cool in a draft free area.
Check the seals and place any jars that did not seal correctly in the refrigerator and use within 2 weeks.

Makes 16 half pints

To check the thickness of your tomato paste, place a spoonful of the paste in the middle of a plate. After 1 minute check to see if water is seeping out around the paste. If there is water cook for an additional 30 minutes then recheck. If you have an over abundance of tomatoes this is a great way to use them up. This tomato paste can be used in sauces, soups or even as a pizza sauce. Add your seasoning to the paste just before you are ready to use it to give a rich flavor.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 4 hours
Processing Time: approximately 30 minutes
Total Time: approximately 4 hours 45 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 48; Fat 1g; Saturated Fat 0g; Carbohydrates 11g; Fiber 2g; Protein 2g; Cholesterol 0mg; Sodium 455mg